First, mix pico de gallo ingredients in a medium bowl. Set aside. Make a paste with chili powder and oil, and rub onto meat. Grill steak (or cook in a lightly oiled grill pan) until medium rare, about 2 to 3 minutes on each side; slice diagonally. Heat tortillas in the microwave (about 20 seconds). Spread beans on top of each. Add steak, pico de gallo, onion, cilantro, and avocado, and serve. Got leftovers? "Eat the steak with scrambled eggs the next morning!" says Ballesteros.

Salsa de Chipotle

Whether you make them hot or not, these two dips are guaranteed to go fast!

6 medium-sized plum tomatoes

Salt

¼ cup vegetable oil, plus 1 tsp. for pan

¼ Spanish onion, chopped

2 garlic cloves, minced

2 tbsp. chopped cilantro

1-2 chipotle chilies in adobo (we like La Morena, available at most grocery stores)

Preheat oven to 350ºF. Cut tomatoes in half, and place them on a baking sheet (for easier cleanup, wrap pan in aluminum foil first). Season with salt, and place in oven. Roast for 1½ hours. In a medium pan, heat 1 tsp. oil, and sauté onion and garlic until golden brown; set aside. When tomatoes are ready, put them into a blender. Add onions, garlic, cilantro, and chilies. Blend on slow speed, and add salt. Gradually increase speed while adding oil, and process until smooth. Serve with chips or as a sauce on tacos.

The Perfect Guacamole

Serves 6

5 Hass avocados, pitted

1 garlic clove, minced

¼ cup chopped Spanish onion

¼ cup chopped red onion

1 jalapeño pepper, minced

1 pickled jalapeño pepper, minced, plus ¼ cup vinegar from the can (try La Morena, available at most grocery stores)